Winter Time- AKA Chili Weather

Published November 6, 2015 by Jayashiangel

In Phoenix the weather has finally gotten under 60* so perfect Chili or Soup weather….I came across this recipe and thought well I usually have most of the ingredients on hand & also I could also add extra stuff (veggies and peppers) I loved this recipe…but I had to make some changes I used half and half vs heavy cream it was Super YUMMY and a handful of shredded cheese…I will be making this recipe again in the future and freezing before adding the cream/half and half…

20151105_Before Cream And After Cream

Creamy White Chili- crockpot (yield more liquid soup vs chili)

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 (15.5 ounce) cans great Northern beans, rinsed and drained
  • 1 (14.5 ounce) can chicken broth
  • 2 (4 ounce) cans chopped green chilies 
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream


  1. Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
  2. Mix Great Northern beans, chicken broth, green chilies, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
  3. Remove chili from heat; stir in sour cream and whipping cream until incorporated.

 Vegan heavy cream option

1 cup vegan cream cheese —3 tbsp almond milk —-2 tsp of lemon juice

Blend w/ mixer will yield 1 cup of heavy cream


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